rib primal · Argentina
In Brazil, this cut is Costela, also sold as Ponta de agulha.
About this cut
Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
| rare | Jugoso | → | Mal passada |
| medium rare | A punto | → | Ao ponto para mal |
| medium | Cocido | → | Ao ponto |
| well done | Bien cocido | → | Bem passada |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“Costillar” in Argentina maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Brazil, look for labels such as Costela · Ponta de agulha. 1 other canonical interpretation may apply. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
back ribs
rib primal · Upper rib bones (dorsal side), removed from the ribeye
This information is for educational purposes only and may vary by region or butcher practices.